Subject lead: Ms Ennever

Curriculum Intent

Food, hospitality and catering connect our health, culture and economy. At Weavers Academy we provide a high-quality food education that develops students’ curiosity and practical expertise, equipping them to question the world of food, make informed choices, and become socially aware global citizens who can thrive in the hospitality and food industries.

Specialist subject leaders across our Trust have collaborated to construct an ambitious Food curriculum which serves the needs of our students. Our leadership team has adapted this curriculum for our local context. At its core, our spiralling curriculum is knowledge‑rich, ensuring that students are provided with the powerful knowledge they need to succeed. Authentic and diverse content is woven throughout so that all students feel a sense of belonging as they enjoy their learning journey. Assessment mirrors this approach: end‑of‑unit summative assessments are supplemented by annual assessments and practical skill reviews which inform curriculum design and evaluate impact at topic level.

As students progress, they apply culinary and scientific thinking and vocabulary to explain food processes and industry practice; they develop practical expertise through a wide range of investigations and service simulations; they justify conclusions with observation and evidence; and they use analytical and evaluative skills to critique information, menus and products.

The Weavers Academy Food Department has high expectations of all members of its community. We are committed to our Academy’s PRIDE values: 

In terms of productivity, we support all students to consistently produce work above that expected for their individual targets: precise mise en place, efficient workflow, plated outcomes to standard, and professional documentation (time plans, HACCP‑style records, evaluations). Students show respect for themselves and others by working safely and hygienically, valuing diverse cultures and cuisines, and meeting dietary, allergen and religious needs. Students work both collaboratively and independently through recipe adaptation, menu development, nutritional analysis and costing, students become increasingly autonomous and reflective practitioners. Students are driven to be determinedwhen challenges arise—balancing service timings, multi‑component dishes and iterative product development—using feedback to improve. Our knowledge‑rich curriculum, enriched by employer encounters and real briefs, maintains high engagement so that every learner sees the relevance of food education.

To achieve the expected impact, the Weavers Academy Hospitality & Catering curriculum ensures that all pupils:

• have their individual needs considered and supported, including disadvantaged pupils and those with SEND, with teaching designed around principles of how learners learn;

• benefit from astute sequencing of knowledge‑rich concepts leading to deep learning through a bespoke spiral curriculum;

• develop confidence and competence in practical food preparation, service, hygiene and food safety (including allergen management);

• become proficient in critical thinking and problem solving through design, planning and evaluation;

• engage in healthy debate about ethical and sustainability issues affecting food systems;

• develop analytical skills to interpret nutritional data, costing and customer feedback;

• build resilience and confidence through increasingly complex practicals and live briefs;

• become food‑literate—able to interpret the Eatwell Guide and national dietary guidance, food labelling and claims;

• experience cultural capital through encounters with chefs, hospitality venues, food producers and events;

• understand the range of food and hospitality careers and make explicit connections between curriculum content and future pathways.

Implementation

Our curriculum builds from fundamentals at KS3 (healthy eating, safety, commodity science and core techniques) to applied industry learning at KS4 (WJEC/Eduqas Level 1/2 Hospitality & Catering) and advanced investigation at KS5 (WJEC Level 3 Food Science & Nutrition). Schemes of learning interleave theory and practice, with explicit vocabulary instruction and retrieval routines. Practical learning is structured around progressive skill ladders and professional habits, including mise en place, safe systems of work and reflective evaluation.

Assessment

We use a knowledge‑rich approach to assessment: low‑stakes retrieval, end‑of‑unit tests and comparative practicals track conceptual understanding and technical skills. KS4 and KS5 assessments align to awarding body specifications (examined and non‑examined components). Feedback emphasises precision, consistency and professional standards, and informs curriculum refinements.

Enrichment:

• Enrichment opportunities include Year 9 and Year 10 Fish Heroes enrichment lessons.